Pork Chops with Roasted Tomatoes
Pork Chops topped with a Sun-Dried Tomato Cream Sauce and Roasted Tomatoes.
Ingredients
- 1 pint grape tomatoes, cut in halves
- ⅛ tsp. each kosher salt, pepper, and sugar
- 2 tbsp. fresh thyme leaves
- 1 cup white wine
- 3 cloves garlic, sliced
- 1½ cups heavy cream
- 3 tbsp. sun-dried tomatoes, chopped
- 3 tbsp. Parmesan cheese, finely grated
- ¼ tsp. black pepper
- 1 tbsp. olive oil
- 4 bone-in pork chops, about 1½ inches thick , at room temperature
- ¼ tsp. each kosher salt, garlic powder, and red pepper flakes
- 2 tbsp. dark brown sugar
Instructions
- Begin by roasting the tomatoes: Preheat the oven to 275 degrees. Place the tomatoes, cut side facing up, on a sheet pan. Sprinkle with an ⅛ teaspoon of kosher salt, black pepper, and sugar. Also, add a tablespoon of the thyme. Bake the tomatoes for 25 minutes.
- Meanwhile, begin making the Sun-Dried Tomato Cream Sauce: In a three quart saucepan, boil the white wine and garlic until reduced by half. Add the heavy cream, and boil for about ten minutes, until the sauce is reduced and thickened. Add the sun-dried tomatoes, Parmesan, and the rest of the thyme leaves.
- When the the tomatoes are done, turn the oven up to 425 degrees. Heat a cast iron skillet to high heat. Sprinkle the pork chops on both sides with the garlic powder, kosher salt, and red pepper flakes. Add the olive oil to the skillet and sear the pork chops until brown on both sides. Put the skillet in the oven and bake the chops for about ten minutes, or until they reach an internal temperature of 145 degrees. Remove the chops to a plate, tent them with foil, and let them rest ten minutes.
- Top the chops with the Sun-Dried Tomato Cream Sauce and Roasted Tomatoes, and serve.
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